Crayfish, chilli & tomato pasta with garlic & chive pangrattato
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.4 out of 5.5 ratingsRate
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Serve this sharing-style on a big platter and let everyone help themselves. Crayfish have a lovely briny flavour that can stand up to the chilli and tomatoes
Healthy
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
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80g stale sourdough bread
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2 garlic cloves
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5 tbsp olive oil
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15g chives
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1 lemon
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250g orecchiette
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1 red chilli
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2 shallots
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100ml dry white wine
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400g can cherry tomatoes
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60g rocket
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200g prepared cooked crayfish tails
(you can find these near the smoked salmon in larger supermarkets)
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10g unsalted butter
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Nutrition: Per serving
- kcal526
- fat18g
- saturates4g
- carbs62g
- sugars7g
- fibre6g
- protein21g
- salt0.52g
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Method
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step 1
Put the sourdough, peeled garlic cloves and some seasoning in a high-powered blender or food processor, and blitz to coarse crumbs. Heat 3 tbsp of the olive oil in a large, deep frying pan over a low heat and toast the breadcrumbs for 6-7 mins, stirring often until just lightly golden (they’ll continue to brown as they cool). Tip into a bowl.
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step 2
While the breadcrumbs cool slightly, finely chop the chives and zest the lemon, then stir these through the breadcrumbs to make the pangrattato.
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step 3
Cook the pasta following pack instructions, then drain, reserving some of the water. Meanwhile, finely chop the chilli and shallots. Heat the remaining oil in the frying pan over a medium-low heat and cook the chilli and shallots with a pinch of salt for 5 mins until softened and lightly golden at the edges.
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step 4
Pour in the wine and turn the heat up slightly. Cook until the wine has reduced to barely 1 tbsp. Pour in the tomatoes, rinsing the can out with a splash of water. Simmer for 5 mins, then stir in the rocket, crayfish and the cooked pasta. Mix well to combine, stirring in a little of the reserved pasta water and the butter to create a sauce. Cut the zested lemon in half and squeeze one half over the pasta, then cut the other half into wedges.
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step 5
Spoon the pasta onto a large sharing platter and sprinkle over the pangrattato. Serve with the lemon wedges for squeezing over.
Recipe tips
Not a fan of crayfish? Swap for Atlantic prawns for a similar flavour.
Orecchiette is a pasta that’s named after the Italian word for ‘ear’ due to its shape. You could swap it for conchiglie, if you prefer.
Recipe from Good Food magazine, April 2026
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A star rating of 4.4 out of 5.5 ratings
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